Sorry, no photos of this one. I basically took things that I liked from 3 or 4 recipes found on the web and came up with this recipe. I calculated it to a one pound batch (I didn't count the pork belly in the meat weight) so it would be easy to scale up. It is a pork sausage recipe but I made it with a venison/pork mixture this week (for this, I used 1 1/2 lb of the venison/pork since the pork belly was already blended in, and I kept the seasonings as listed). Lots of friends and my employees tried it and all liked it a lot.
1 lb Pork butt
1/2 lb Pork belly or fat back
1/2 cup Green onion, finely cut/chopped
1/2 cup White onion, finely chopped
1/4 cup celery, finely chopped
1 Tbsp minced garlic
1/2 - 3/4 Tbsp kosher salt - to taste
1 tsp cayenne pepper (or less - to taste)
1 tsp red pepper flakes (or less - to taste)
1 Tbsp coarse black pepper
1/4 tsp dried thyme
1/4 tsp allspice
1/4 tsp rubbed sage
2 Tbsp buttermilk powder.
(notes for the detail oriented: I used Sherpa Pink Himalayan salt, Adam's Pepper Perfected coarse black pepper, and oak lump with a few hickory chunks and a small post oak log on my kamado)
I ground the meat with a 3/16 inch plate, but a 1/4 inch plate would be fine too. Blend everything together, stuff in casings, and smoke at 250 degrees or so to a temp of 160 degrees. Serve or vacuum seal and freeze.
I made a version without the white onion (no changes to the green onion amount) and it was fairly evenly split on which one people liked the best.
1 lb Pork butt
1/2 lb Pork belly or fat back
1/2 cup Green onion, finely cut/chopped
1/2 cup White onion, finely chopped
1/4 cup celery, finely chopped
1 Tbsp minced garlic
1/2 - 3/4 Tbsp kosher salt - to taste
1 tsp cayenne pepper (or less - to taste)
1 tsp red pepper flakes (or less - to taste)
1 Tbsp coarse black pepper
1/4 tsp dried thyme
1/4 tsp allspice
1/4 tsp rubbed sage
2 Tbsp buttermilk powder.
(notes for the detail oriented: I used Sherpa Pink Himalayan salt, Adam's Pepper Perfected coarse black pepper, and oak lump with a few hickory chunks and a small post oak log on my kamado)
I ground the meat with a 3/16 inch plate, but a 1/4 inch plate would be fine too. Blend everything together, stuff in casings, and smoke at 250 degrees or so to a temp of 160 degrees. Serve or vacuum seal and freeze.
I made a version without the white onion (no changes to the green onion amount) and it was fairly evenly split on which one people liked the best.
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